Norma, I'll tell you why I felt inspired
- you see, I'm rather limited in my flour selection, and have noticed that while aesthically some of my pies look "up to par", they leave something to be desired in terms of texture and flavor. I have noticed that when using semolina and semola remacinata di grano duro, flavor improves a lot. Some of these pies were made with 100% semolina/or 100% s.remacinata di grano duro. I'm positive that with the addition of one or the other flavor will improve with my NY style pies.
Also I enjoyed the "lesson" about classic, pre 1970's NY pies - that were customarily made with lower protein flours, before the advent of high gluten flours. Well, that's basically what I have available - low protein flours. It's been a bit of a challenge trying to get adequate coloration, much more so charring, with this type of flour. Having said that, I've come to accept my limitations. I've also come to accept that I can try and follow many of the wonderful NY recipes on this forum, but adaptations will have to be made in order to get a decent result.
At any rate, I learned some things thanks to this thread, and the back and forth between yourself and Peter is making for an interesting read.
Thanks for your kind words - cheers!